Yes, at East Coast Grill. This isn't a rip-off, however, it's a tribute. High Street Grill owner and Andover native Kristi Morris was previously general manager at the Cambridge restaurant, and some of its dishes - and a bit of its aesthetic - have migrated with her. East Coast Grill's Chris Schlesinger is a partner and consulting chef.
A sincere form of flattery
A new gathering spot in North Andover pays homage to the East Coast Grill
If you live nearby, High Street will make you very happy. This is a great place to hang out. Opened in October in a former mill building, it features brick walls, old gears still affixed to the wood-beamed ceiling, occasional live music, and a patio awaiting warmer weather. There's Sunday brunch (yes, with a make-your-own Bloody Mary bar) and a friendly, lively bar scene. On a recent evening, two apparent strangers get to know each other quickly: "I didn't have any chest hair till I was 30," the younger man tells the older. "Now look at me!" Averting our eyes from his prolific tufts, we turn our attention to cocktails. A "mo'garita" with house-made sour mix in a pint glass hits that elusive sweet-tart balance. One could drink a bunch of these. (They're much better than the classic margarita on offer.) A Sazerac is perfectly mixed.
Appetizers will make you happy, too. Chef Paul Callahan has a way with small plates, starting with the complimentary dish of sweet pickles that begins the meal. (He was formerly at Au Soleil, the catering arm of L'Espalier and Sel de la Terre, and the Butcher Shop.) Buffalo shrimp are lightly fried rather than heavily breaded so you still get plenty of delicate shrimp flavor and texture, with vinegary Buffalo heat. They come with Great Hill blue cheese dip and celery sticks. Fried oysters, a special on several nights, are cased in hot, crisp batter, their juices contained so they burst in your mouth when you bite into them.
Black 'n' blue tuna is crusted in chili powder then seared, served with arugula, avocado, pickled jicama and ginger, and potent wasabi. The cooling and spicy elements play off each other; the dish has great balance.
High St. chili seems a clever way to repurpose leftover barbecue - it's a bowl filled with sauced hunks of smoky meat, topped with sour cream, melted cheese, and corn bread croutons. Xiao Jianming's wetbones - named after a Chinese chef - are sticky, tender ribs with a surprising strong ginger taste. Smoked jumbo wings come coated in hoisin, Buffalo, or barbecue sauce. They are true to their name - giant, and intensely smoky, as if basted in Liquid Smoke.
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